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Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Family Meals: Fresh Pesto Pasta + Apple Lemon Soda

The best way to get to know our food is to cook with it–it’s exciting! And family dinners are always more fun when parents and kids alike are excited about what’s on their plates. So why not bring your little cooks into the kitchen and enjoy making these kid friendly, fresh recipes. Maybe next time you head to the market, they’ll ask for kale!

Apple Lemon Soda
4 apples
2 lemons
½ cup sugar
¾ cup water
Seltzer Water

Combine water and sugar in a sauce pan and bring to a boil. Reduce heat and let simmer for 8 to 10 minutes. Cool. Juice apples and lemons. In a large pitcher mix all ingredients with seltzer and ice, stir and serve.

Homemade Pasta
2 cups of flour
3 whole eggs
1 egg yolk
2 generous tablespoons olive oil
Pinch of salt

Place the flour onto a mat or in a bowl, and make a mound. Make a well in the flour to put eggs, salt and oil. Use a fork to stir the wet ingredients into the flour (stir in a small circle, so that the wet ingredients will slowly get incorporated into flour). Once it is mostly combined, knead the dough. Wrap in plastic wrap and let sit for 30 to 45 minutes. Once pasta dough has had a chance to sit, pull off small chunks and roll the dough into very thin, spaghetti-like pieces. Cook the pasta in water for roughly 2 minutes until done.

Kale Pesto
½ cup almonds
2 cloves garlic
¼ cup grated Parmesan
½ pound kale
½ cup olive oil
1 tablespoon lemon juice
Salt and pepper

Blanch the kale and set aside. Roughly chop the almonds and toast them lightly. In a mortar, pound the garlic to a paste using the pestle. As you continue to pound the garlic, add the almonds. De-stem the kale and tear into small pieces. Gradually add the kale to the mortar and pound with pestle until smooth. Transfer the pesto to a small bowl. Stir in the olive oil, lemon juice, and Parmesan. Add more olive oil as needed for a thinner sauce. Season with salt and pepper to taste. Note: A blender or food processor can be used in place of a mortar and pestle.

Ricotta Cheese
1 quart whole milk
½ cup heavy cream
4 tablespoons lemon juice or white vinegar

Combine the whole milk and heavy cream in a heavy bottomed pot. Heat over medium-high heat until mixture just begins to boil, and then turn off heat. Add the lemon juice (or white vinegar) a bit at a time, gently stirring the mixture. Continue adding until the milk/cream mixture begins to curdle: the mixture will separate in two milk solids: small, cloud-like clumps and whey–a translucent liquid. Let stand for 5 minutes. Line a fine sieve with a clean kitchen towel or cheese cloth, place over a mixing bowl and gently spoon the mixture into the sieve. Allow to drain until the ricotta cheese reaches the desired consistency. Season with salt.

Mix the pasta with pesto, top with a dollop of ricotta and enjoy!

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